Keto Wraps: A versatile Recipe To Impress!
If you are planning a friend’s gathering and want to share a dish that can please both ketoers and non ketoers, try these Smoked Salmon and Creamy Avocado Keto Wraps.
The wraps can be made ahead and stored in the refrigerator for up to 2 days. It is actually recommended to make the whole wraps and then chill for about 2 hours to get the best consistency of ingredients.
The wraps can be made a day ahead and then will be a great lunch to bring to the office. Easy to eat and great with a side salad.
Recipe Variations
These Keto Wraps are not Keto Paleo but Keto Primal. You could easily make them in to a Keto Paleo recipe by substituting coconut cream to the creme fraiche. Please make sure you recalculate the macros in that case. If you do not want to use coconut cream, you can make the dressing with 2 avocados instead. In the wrap you can use an extra egg for the batter and skip the dairy.
- Serves: 4 wraps / 8 portions
- Serving size: 1 portion
- Calories: 282
- Fat: 25 grams
- Carbohydrates: 1.5 grams NET
- Fiber: 2.8 grams
- Protein: 9.35 gr Net
- Wraps
- 3 medium eggs
- ¼ cup coconut flour
- ½ cup creme fraiche or sour cream
- 1 tablespoon extra virgin olive oil
- 1teaspoon sea salt
- coconut oil to coat pan
- Creamy avocado spread
- 1 avocado
- 1 tablespoon extra virgin olive oil
- ½ cup creme fraiche or sour cream
- 1 tablespoon chives, fiely chopped
- 1 tablespoon lemon juice
- ¼ teaspoon sea salt
- Filling
- 4 ounces smoked salmon (gravlax)
- 4 ounces canned crab meat
- Garnish
- chopped chives
- 4 small strips of lemon zest
- Wraps
- in a blender mix all ingredients until a very smooth batter is formed.
- In a 9" nonstick pan, on medium/high heat add a teaspoon of coconut oil.
- Once pan is warm add ½ cup of batter and move around to coat bottom of pan.
- Cook wrap until golden on the bottom, for about a minute.
- Flip the wrap with the aid of a lid, inverting it on it, then sliding back on the pan.
- Make 4 wraps, layer with paper towels in between and refrigerate.
- Creamy avocado spread
- Put all ingredients in the blender and blend until a smooth cream is formed.
- Remove from blender and set aside.
- To assemble wraps:
- Place the wrap shell on a piece of plastic wrap.
- Spread about 2 tablespoons of Avocado Cream on each wrap, then distribute salmon and crab on top.
- Now roll into a tight roll, with the aid of the plastic.
- Cut in to 4 pieces.
- Serve on a bed of mixed baby greens, garnishing with chives and lemon rind strips.
Comments 4
I followed the recipe as is and added some spinach for an extra nutritious boost. Really delicious – thank you for sharing.
Thank you Rach, I am very happy you liked it!!
These wraps turned out not as flexible for me. Might be moreso after refrigeration, though. I used sour cream. The flavor, thanks to a nice dose of sea salt, is very satisfying! I will use them for an open faced sandwich if they don’t chill to more “bendy” for me. It’s all good!
Thanks for another weapon in my arsenal against diabetes and heart disease!
Yay Inez!!! Maybe you have to make them a little thinner?!